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Dalgona Cake

A petite coffee flavored cake with cream cheese frosting
Prep Time20 minutes
Cook Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: cake, coffee

Equipment

  • mixer
  • 2 6 inch cake pans
  • kitchen scale
  • spatula

Ingredients

  • 215 g all purpose flour
  • 1/2 tsp salt
  • 1/2 TBS baking Powder
  • 315 g sugar
  • 1/2 cup butter, softened*
  • 1 egg, room temp**
  • 200 g buttermilk, room temp**
  • 2 tsp vanilla extract
  • 2 tsp instant coffee for dalgona
  • 2 tsp sugar for dalgona
  • 2 tsp water for dalgona

Instructions

Dalgona

  • Make dalgona by placing instant coffee, water, and sugar into the bowl of your mixer fitted with the whisk attachment.
  • Whip it on high until it has become lighter in color and is pillowy like a meringue. Place it in another bowl and clean your mixer to make the batter.

Cake batter

  • Preheat your oven to 330 degrees.
  • Combine your flour, salt, and baking powder in a bowl and set aside.
  • Combine your room temp buttermilk and vanilla extract in a bowl and set aside.
  • In your stand mixer fitted with your whisk attachment, whip your butter and sugar until light in color.
  • Add your room temp egg and mix it to combine.
  • Add half of the dry ingredients to the mixer on low speed, when combined add 1/2 of the wet ingredients. Repeat.
  • Scrape down the bowl to make sure everything is incorporated and allow it to mix 10 more seconds. Do not over mix the batter.
  • Remove the bowl from the stand and add the Dalgona mixture. Fold it into the batter until well combined.
  • Prepare your cake pans by spraying the edges with non stick spray and add a parchment round to the bottom.
  • Divide your batter evenly into the cake pans and cover them with aluminum foil.
  • Bake your cakes at 330 degrees until they are done. A toothpick inserted in the center will come out dry and the edges will start to slightly pull away from the pan. Mine took about 70 minutes.
  • Once baked remove them to a cooling rack and let them cool for about 10 minutes or until they are cool enough to remove from the pans.
  • Let cakes cool completely on a cooling rack.
  • Once cakes are totally cool I recommend wrapping in plastic wrap and freezing to decorate cake from frozen.****
  • Basic cake assembly is outlined in the above blog post.

Notes

*Butter can be softened by microwaving in short burst, do not melt it, if it melts set it back in the fridge to firm up some
**Eggs can be brought to room temp quicker by placing in warm water
***Buttermilk can be brought to room temp by microwaving
**** When freezing cakes make sure they are set on a flat surface with nothing on top until they are totally frozen, putting them on a flat baking sheet in the freezer works